CORN FLOUR - 1/4 CUP

firstly, in a small bowl take ¼ cup corn flour and 2 tbsp maida.

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CHILLI POWDER

also add 1 tsp ginger garlic paste, ½ tsp chilli powder, ¼ tsp pepper powder and ½ tsp salt.

2

LUMP FREE

form a smooth lump free batter adding ¼ cup water.

3

COATED WELL

now dip 12 cubes paneer and coat uniformly.

4

DEEP FRY - HOT OIL

deep fry in hot oil making sure the flame is on medium

5

FRY - MEDIUM FLAME

stir occasionally until the paneer cubes turn golden brown and crisp.

6

DRAIN OFF

drain off the fried paneer and keep aside.

7

GARLIC - 2 CLOVE

in a large kadai heat 2 tbsp oil and saute 2 clove garlic, 1 chilli and 2 tbsp spring onion.

8

ONION - HALF PETALS

also, saute ½ onion and ½ capsicum on high flame for a minute.

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TOMATO SAUCE - 2 TBSP

also, saute ½ onion and ½ capsicum on high flame for a minute.

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PEPPER POWDER 

now add ¼ tsp chilli powder, ¼ tsp pepper powder and ¼ tsp salt.

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SAUCY CONSISITENCY

stir fry until the sauce is combined well.

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CORN FLOUR - 1 TBSP

prepare the corn flour slurry by mixing 1 tsp corn flour in 2 tbsp water

13

STIR CONTINUOUSLY

pour the cornflour slurry into the wok and mix continuously

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TURNS GLOSSY

stir fry until the sauce turns glossy and thickens.

15

FRIED PANEER

add in fried paneer and 2 tbsp spring onion. mix well.

16

READY TO EAT

finally, enjoy chilly paneer with fried rice.

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